Italian Bread Soup (aka Pizza Soup)

soup ingredients

It’s rare I make a recipe twice. There are just too many good ones out there to try! Even Funk noticed when we sat down to dinner last night and commented, “We’ve had this before, right? You never make a recipe twice. And…it tastes like pizza.” Which is pretty much exactly the conversation we had the last time I made this soup, and Funk coined it Piz-soup (pizza soup). But this is one recipe that’s worth making over and over.

It certainly is as hearty and filling as sitting down to a few slices of your favorite pizza, without all the greasy cheese, and in soup form. I swear every time I eat this, I’m convinced there is cheese in it…even though I made it, and didn’t put cheese in it. What I did put in it, though, is a handful of incredibly simple ingredients that come together to make my favorite soup ever.

Ingredients for an extra large batch:

15 oz fresh bread – even a few days old bread is better but fresh is fine, in my opinion

Two 28oz cans Red Pack diced tomatoes, liquid included

4 cups vegetable broth

1+ cups water if you need some more liquid

¼ cup olive oil

3 minced (or frozen) garlic cloves

Salt to taste

Red pepper flakes to taste

Bunch of fresh basil, some leaves chopped and some cut into thin ribbons (chiffonade)

basil

soup

1. Cut the crust off of your loaf of bread, then cut or rip bread into bite-sized pieces.

2. Place all ingredients (except extra water and chiffonade basil) in a large soup pot set on medium heat. When the soup begins to boil, lower the heat and cook covered, about 45 minutes, stirring occasionally. Add extra water as needed if you feel it needs a bit more liquid. The soup should be very thick, and the bread should start to dissolve into the liquid.

3. Turn off heat. Using a hand-held immersion blender, blend the soup right in the pot until it reaches a creamy consistency and all of the bread is broken down. You could also scoop some soup into a blender and blend it on low a few batches at a time to get a creamier consistency. Or, if you like the soup more chunky, leave it as is! I like leaving some chunks of bread and tomato in there, so I only run the immersion blender for a few seconds.

4. Ladle soup into bowls and top with basil chiffonade.

Italian bread soup

We paired this super hearty pizza-soup with a side salad. Note the fresh cherry tomatoes I swore I wouldn’t touch til summer? I caved. They just looked so good! I told you I was craving tomatoes and this soup hit the spot. You say to-may-to, I say to-mah-to, you say pizza soup, I say Italian bread soup. Whatever you call it, warm up with this rich, satisfying, tomato bread soup.

soup and salad

4 Comments

  1. Posted December 28, 2011 at 11:34 am | Permalink

    James loves tomato soup and pizza. This is a great idea! I bet it would come out really good in the slow cooker, too. Adding this to my list of your recipes to try (soon!)

  2. Posted December 29, 2011 at 12:59 pm | Permalink

    I had some almost stale homemade multi-grain bread and some tomatoes I canned over the summer, so I decided to go for it and tried a variation of this last night! I snuck in a parsnip, and some cabbage, celery, and kale (the vitamix blended it all and you would never know all those veggies made it in there). Didn’t have any fresh basil, so I stirred in some pesto at the end. I successfully cleaned out the crisper drawer and the soup came out delish! Thanks for the inspiration!

  3. Posted December 29, 2011 at 2:50 pm | Permalink

    What a great idea, looks really yummy and simple. It is a funny thing to say as an RD but I love canned tomatoes in the winter!

  4. Posted December 29, 2011 at 6:28 pm | Permalink

    I like bread and I like pizza so it must be tasty in soup form 🙂 Looks yummy!

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